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Wine House Hunter Valley

Group Sharing Menu 

Minimum 8 people | Book Here or Email Us 
3 courses $60pp | $85pp incl wine match

To Start: 
Cheese and Charcuterie Board
     Hart & Hunter OC Semillon or
     Little Wine Co Verdelho

Shared Mains:
Lightly cured Atlantic Salmon fillets
Mustard and herb crusted beef fillet
Seafood linguini with chilli, lemon, and herbed sauce beurre blanc
Shared Sides:
Tomato, fresh mozzarella, rocket salad with basil oil and roasted sourdough crumbs
Broccoli, fennel, spinach salad with feta, mint and Dijon vinaigrette
Kipfler potato, chorizo, pinenut salad with parmesan, balsamic vinaigrette
     Silkman Estate Chardonnay or 
     Little Wine Co Shiraz Tempranillo
 

Dessert   (served individually, please select one)
Citrus tart with coconut sorbet, caramelised orange syrup and double cream
Or
Flourless chocolate and almond torte with raspberry compote and honeycomb
     Triggerfish Semillon or
     Keith Tulloch Botrytis Semillon 

 

Group Set Menu 

Minimum 12 people | Book Here or Email Us 
Select one entrée, one main and one dessert  
$75pp | $100 pp incl wine match

Select two entrees, two main and two desserts to be served alternate drop
$80pp | $105pp incl wine match


Entrée
Beetroot cured Salmon with cucumber and mint raita, roasted heirloom tomatoes and black sesame crisp
Handmade sage and lemon gnocchi with chorizo, fresh ricotta and fine herb salad
Caramelised pork belly with parsnip puree, crisp cauliflower salad and crackling

    Silkman Reserve Semillon or 
    Little Wine Co Pinot Gris

Main Course
Confit Ocean Trout Nicoise with olive tapenade and quail eggs
Lemon thyme roasted breast and confit leg of spatchcock with sweetcorn, hazelnut dukkah, pomegranate and labne

Fillet of beef with pommes boulangere, wild mushroom sauté and prosciutto 
     Hart & Hunter 26 Rows Chardonnay or
     David Hook Nebbiolo or     
     Little Gem Shiraz

Dessert
Local cheeses with handmade pear paste and lavosh
Vanilla bean crème brulee with green apple sorbet & honeycomb
Chocolate marquise with espresso syrup, biscotti and mascarpone
     Thomas Six Degrees Semillon or 
     
Keith Tulloch Borytis Semillon